Watercress, Blue Cheese and Egg Jalousie

This dish can be taken out on a picnic or eaten hot or cold with a seasonal salad. If you or the family don't like blue cheese then substitute it for a similar creamy cheese.

Ingredients

  • 1Jus-Rol™ Puff Pastry Sheet
  • 85g Watercress, main stalks removed & lightly chopped
  • 3 Eggs, hard boiled, shelled and chopped 
  • 100g Blue cheese
  • 3 tbsp Crème fraiche
  • Pinch pf grated nutmeg
  • Egg, beaten to glaze

Equipment required

  • Baking Sheet
  • Baking paper
  • Pastry Brush

Method

Preheat oven to 220ºC (200ºC for fan assisted ovens)/ Gas M 7

  1. Combine the chopped watercress with the cheesse and the eggs then season lightly with nutmeg.
  2. Unroll one pastry sheet and place on a lined baking sheet. Place the watercress mixture on pastry in an even layer leaving a border of approx. 1.25cm/½” all round.
  3. Unroll the second pastry sheet and fold in half down its length and using a sharp knife make cuts down the folded side, towards the opposite side leaving a border of 5cm around the edge.
  4. Brush base pastry border with beaten egg, open out second pastry sheet and lay over base, press edges together. Brush top with beaten egg and bake for 20 -25 minutes until risen and golden brown.

Top Tip - try adding some poppy seeds to the top